serves
4
prep
5 minutes
cook
5 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
5
minutes
difficulty
Easy
level
Stream free On Demand
Fish
Watch The Full Episode Here
G
Watch The Full Episode Here
G
Ingredients
- 2 salmon fillets, skin on, scaled (~250 g each)
- salt
- 2 tbsp vegetable oil
- 1 bunch gai lan, trimmed, or broccolini
- steamed rice, to serve
Hong Kong sweet soy sauce
- 1 tbsp vegetable oil
- 2 spring onions, roughly chopped
- 2 garlic cloves, bruised
- 2 cm (¾ inch) piece of fresh ginger, sliced
- ½ cup soy sauce
- 2 tbsp dark soy sauce
- 2 - 3 tbsp caster sugar
Instructions
- For the Hong Kong soy sauce, heat the oil in a small saucepan over medium heat. Add the spring onions, garlic & ginger. Fry for about 3 minutes until the garlic and onions are browned. Add the soy sauces and sugar and bring to a simmer. Turn off the heat and allow to cool. Strain the sauce and store in a container in the fridge until ready to use.
- Split the salmon fillets lengthways to create 4 small fillets of around 125 g each. Season with salt. Heat half the oil in a medium frying pan over medium heat. Add the salmon fillets, skin side down and cook for about 3 minutes, then turn and cook for a further minute, or until cooked through.
- Meanwhile, fill a small saucepan with water and bring to the boil over high heat. Add the remaining oil and season the water with salt. Boil the gai lan, stalks first, for about 1 minute until cooked through. Cut into 5 cm lengths.
- Serve the salmon and greens on rice, drizzled with the Hong Kong sweet soy sauce.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Fish
